Recipes

Peel apples and chop in to cubes Combine all ingredients in the thermo blender and cook to 85 C for 5 min Refrigerate, vac pack Transfer in to squeezing bottle for plating

Tarte tatin here. Combine all and reduce in half.

`Make dry caramel with sugar and glucose syrup, get a dark umber color. add butter

Melt chocolate with butter Add syrup and stir well Pour over crushed biscuits Mix

Add wet in to dry Mix well Divide in to 3 full size gastro trays Bake at 150C for 20 – 30 min

Bloom gelatine if using Bring to simmer all the rest of ingredients (Do Not Boil) Add gelatin if using Churn or freeze in paco jet tubs Used for Granny Smith Muille Feuille